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The
manufacturing of salt from saline water of Brine wells dates
back to times Immemorial. The Salt manufactured in few
villages of tangkhul were sold all over Manipur even to
Chakesang and Angami areas. It is commonly knows, as the
Tangkhul machi, (Tangkhul salt). The villages which produce
tangkhul salt
most are Challou, Rajai Khullen, Kalhang, Maremphung,
Kuirei and Marem.
History
has it that the first Brine well was discovered when people
saw a large number of Mithuns converging towards a well in a
depression to drink the water. Tasting the water they found
that it was salty. Then the people gradually use the Brine
water for cooking curry. Later they boiled it dry and got the
salt which they could preserve for future use.
It
is said that meat, fish and vegetables cook with the Tangkhul
salt is tastier than any factory salt, abiet absence of
iodine.
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